Preparation

1. Soak 1 1/2 cups of hickory chips in water for one hour, then drain.

2. Prepare charcoal grill for indirect grilling by setting up a three zone fire — move the hot charcoal into two equal piles of either side of the grate. Place a disposable pan filled with water between the two hot charcoal piles.

3. Using a melon baller, hallow the core of the apple, creating a cavity in each apple. Take out the stem and the seeds but leave the bottom intact to hold in the filling.

5. Place apples on grill over drip pan — do not place directly on heat. Add drained chips to both piles of hot coals. Cover grill and adjust vent holes to maintain a 350 degree fire for 45 minutes to one hour and a half. Apples should be a beautiful brown and soft to the touch. Serve at once.